This Bibliography will continuously be updated and revised as we find more and better resources. GREAT JOB!!!! SEE YOU MONDAY!
The American Family
"American Family – A Journey of Dreams | PBS." PBS: Public Broadcasting Service. 2004. Web. 22 Jan. 2011. <http://www.pbs.org/americanfamily/index.html>
This PBS mini-series chronicles the journey of of a typical American family- the kind of family that main stream society does not look at. It details the story of a Latino family who came to the US during the Mexican Revolution and continues to face the struggles of racism, cultural identity, military service in Iraq, gang connections, and the struggle to achieve the American Dream in the face of adversity.
Expresate 2, Capitulo 6
The Expresate textbook will provide the basis for vocabulary and grammar instruction for the class. The link provides access to an online workbook of activities that allow students to practice grammar concepts learned in class.
McDonald, Michael R. (2009).Food Culture in Central America. Santa Barbara, CA: ABC-CLIO, LLC.
This book examines the history, ingredients, and cultural traditions surrounding food in various regions of Central America. The book begins with a discussion of pre-Colombian cuisine, looking at ingredients, cultural traditions related to food, and first-hand accounts of what was eaten in the period preceding and immediately following the Spanish conquest. This is followed by in depth descriptions of specific ingredients and sub-regional variations withing Central America. From there, the book looks at many more aspects of the culture of food in modern Latin America, including cooking methods, special occasions, and eating out.
Sokolov, Raymond. (1991). Why We Eat What We Eat: How Colombus Changed the Way the World Eats. New York, NY: Simon & Shuster.
This book analyzes how colonization of the Americas resulted in changes in cuisine throughout the world. Sokolov discusses the process of cultural blending which occurred in the New World as indigenous, European and African cultures collided, and also the changes which occurred in the "Old World" when new foods from the Americas were introduced to their markets.
Pilcher, Jeffrey M. (1998). ¡Que vivan los tamales!: Food and the Making of Mexican Identity. New Mexico: University of New Mexico Press.
¡Que vivan los tamales! examines the cultural history of Mexico, as reflected in its cuisine. Pilcher discusses the initial clash between indigenous and European cultures, showing how cuisine played a major role in "Europeanizing" the Americas. He shows how food continued to reflect and be molded by cultural and class differences for centuries after the conquest, and also highlights the role of women in developing a national cuisine and culture.
Tuffour, Naomi. (2004). African Americans and National Identities in Central America. Retrieved January 22, 2011 from http://www.mtholyoke.edu/acad/latam/africania.html
This website is part of an international research project entitled "African Americans and National Identities in Central America". The site contains a wealth of resources about the history and identity of Afro-Latinos. The "texts" section includes articles and essays in both Spanish and English examining the identity and history of people of African decent in Central America, ranging from factual discussions of history to personal accounts of life as an Afro-Latino. In addition to text, the site also has links for audio and video clips exploring the same topic.
Chacon, Andrea. "EVOLUCIÓN Y SIGNIFICADO CULTURAL DE LA COMIDA COTIDIANA EN LAS ISLAS DEL CARIBE, DESDE LA OCUPACIÓN INDÍGENA HASTA NUESTROS DÍAS." HISTORIA DE LA COCINA Y LA GASTRONOMÍA. Historiadores De La Cocina. Web. 22 Jan. 2011. <http://www.historiacocina.com/colaboraciones/caribe/comeafrica.htm>.
While this article is written in Spanish, it provides an excellent detailing of the fusion of the different cultural food traditions that have become modern day carribbean cooking. The author describes different plates, their origins and even plants and fruits that are native to the area or were brought through trade and conquest.
Creador Pictures, LLC. (2010). Afro-Latinos: La Historia que Nunca Nos Contaron: Serie documental. Retrieved January 24, 2011 from http://www.afrolatinos.tv/index.php
This is the website for a documentary project called "Afro-Latinos: La Historia que Nunca Nos Contaron (The Untaught Story). This site does not contain the full length documentary, but does include video clips, radio, and information about the project. The documentary the history of people of African decent in Latin America, helping to explain how African roots and influences helped to shape the many aspects of "Latin" culture and identity.
Andrews, George Reid. (2004). Afro-Latin America, 1800-2000. New York: Oxford University Press.
This book discusses the "African Diaspora" in Latina America, closely examining the history and impact of African migration to and culture in Latin America. The introduction includes maps and hard numbers to show the massive significance of the African population in South and Central America, as well as explaining how "Afro" and "Latino" identities collide as a result. The rest of the book examines particular periods and events in history to elaborate on the significant contributions of Africans in forming modern Latin America.
Thompkins, Linda.(January 27, 2005). Caribbean Food: A Little History. E-Zine Articles. Retrieved January 23, 2011 from http://ezinearticles.com/?Caribbean-Food---A-Little-History&id=45781
This short article offers a useful summary of how foods and traditions from many cultures mixed to develop modern Caribbean food. The author gives a brief summary of the major contributions of indigenous groups such as the Caribes and Tainos, African slaves, Spanish and Portuguese settlers, as well as other groups such as the Chinese and Polynesians who also came to the region.
Figueroa, Ivanne. Afro-Boriquen Culture. Retrieved Feb 2, 2011 from http://www.elboricua.com/AfroBorinquen_Culture.html.
This is an article from the publication " El Boriqua: A monthy bilingual cultural publication for Puerto Ricans". This article discusses the history of people of African decent in Puerto Rico and some of the changes that this population caused in the culture and language of Puerto Rico, focusing on how the special dialect of the slaves changed the sound of colloquial Puerto Rican Spanish. The publication home site also includes links for various cultural items from Puerto Rico, including music and food.
History of Puerto Rican Food. Retrieved Feb 2, 2011 from http://www.elboricua.com/food_history.html.
This article discusses how the cuisines of the Spanish, Taino, and African populations in Puerto Rico contributed ingredients and cooking methods that helped to form modern Puerto Rican cuisine.
http://cuban-food-usa.com/philly_tierra.html This is a review of Tierra Colombiana written by three chefs and restaurateurs from Miami who specialize in Latin Food. It gives a good overview of what to expect from the place and the authenticity of the cuisine.
Teacher Resources
languagelinks2006.com
American Association of Teachers of Spanish and Portuguese. http://www.aatsp.org A professional teacher organization for teachers of Spanish and Portuguese from Kindergarten to post-secondary levels.
The American Family
"American Family – A Journey of Dreams | PBS." PBS: Public Broadcasting Service. 2004. Web. 22 Jan. 2011. <http://www.pbs.org/americanfamily/index.html>
This PBS mini-series chronicles the journey of of a typical American family- the kind of family that main stream society does not look at. It details the story of a Latino family who came to the US during the Mexican Revolution and continues to face the struggles of racism, cultural identity, military service in Iraq, gang connections, and the struggle to achieve the American Dream in the face of adversity.
Expresate 2, Capitulo 6
The Expresate textbook will provide the basis for vocabulary and grammar instruction for the class. The link provides access to an online workbook of activities that allow students to practice grammar concepts learned in class.
McDonald, Michael R. (2009).Food Culture in Central America. Santa Barbara, CA: ABC-CLIO, LLC.
This book examines the history, ingredients, and cultural traditions surrounding food in various regions of Central America. The book begins with a discussion of pre-Colombian cuisine, looking at ingredients, cultural traditions related to food, and first-hand accounts of what was eaten in the period preceding and immediately following the Spanish conquest. This is followed by in depth descriptions of specific ingredients and sub-regional variations withing Central America. From there, the book looks at many more aspects of the culture of food in modern Latin America, including cooking methods, special occasions, and eating out.
Sokolov, Raymond. (1991). Why We Eat What We Eat: How Colombus Changed the Way the World Eats. New York, NY: Simon & Shuster.
This book analyzes how colonization of the Americas resulted in changes in cuisine throughout the world. Sokolov discusses the process of cultural blending which occurred in the New World as indigenous, European and African cultures collided, and also the changes which occurred in the "Old World" when new foods from the Americas were introduced to their markets.
Pilcher, Jeffrey M. (1998). ¡Que vivan los tamales!: Food and the Making of Mexican Identity. New Mexico: University of New Mexico Press.
¡Que vivan los tamales! examines the cultural history of Mexico, as reflected in its cuisine. Pilcher discusses the initial clash between indigenous and European cultures, showing how cuisine played a major role in "Europeanizing" the Americas. He shows how food continued to reflect and be molded by cultural and class differences for centuries after the conquest, and also highlights the role of women in developing a national cuisine and culture.
Tuffour, Naomi. (2004). African Americans and National Identities in Central America. Retrieved January 22, 2011 from
http://www.mtholyoke.edu/acad/latam/africania.html
This website is part of an international research project entitled "African Americans and National Identities in Central America". The site contains a wealth of resources about the history and identity of Afro-Latinos. The "texts" section includes articles and essays in both Spanish and English examining the identity and history of people of African decent in Central America, ranging from factual discussions of history to personal accounts of life as an Afro-Latino. In addition to text, the site also has links for audio and video clips exploring the same topic.
Chacon, Andrea. "EVOLUCIÓN Y SIGNIFICADO CULTURAL DE LA COMIDA COTIDIANA EN LAS ISLAS DEL CARIBE, DESDE LA OCUPACIÓN INDÍGENA HASTA NUESTROS DÍAS." HISTORIA DE LA COCINA Y LA GASTRONOMÍA. Historiadores De La Cocina. Web. 22 Jan. 2011. <http://www.historiacocina.com/colaboraciones/caribe/comeafrica.htm>.
While this article is written in Spanish, it provides an excellent detailing of the fusion of the different cultural food traditions that have become modern day carribbean cooking. The author describes different plates, their origins and even plants and fruits that are native to the area or were brought through trade and conquest.
Creador Pictures, LLC. (2010). Afro-Latinos: La Historia que Nunca Nos Contaron: Serie documental. Retrieved January 24, 2011 from
http://www.afrolatinos.tv/index.php
This is the website for a documentary project called "Afro-Latinos: La Historia que Nunca Nos Contaron (The Untaught Story). This site does not contain the full length documentary, but does include video clips, radio, and information about the project. The documentary the history of people of African decent in Latin America, helping to explain how African roots and influences helped to shape the many aspects of "Latin" culture and identity.
Andrews, George Reid. (2004). Afro-Latin America, 1800-2000. New York: Oxford University Press.
This book discusses the "African Diaspora" in Latina America, closely examining the history and impact of African migration to and culture in Latin America. The introduction includes maps and hard numbers to show the massive significance of the African population in South and Central America, as well as explaining how "Afro" and "Latino" identities collide as a result. The rest of the book examines particular periods and events in history to elaborate on the significant contributions of Africans in forming modern Latin America.
Thompkins, Linda.(January 27, 2005). Caribbean Food: A Little History. E-Zine Articles. Retrieved January 23, 2011 from http://ezinearticles.com/?Caribbean-Food---A-Little-History&id=45781
This short article offers a useful summary of how foods and traditions from many cultures mixed to develop modern Caribbean food. The author gives a brief summary of the major contributions of indigenous groups such as the Caribes and Tainos, African slaves, Spanish and Portuguese settlers, as well as other groups such as the Chinese and Polynesians who also came to the region.
Figueroa, Ivanne. Afro-Boriquen Culture. Retrieved Feb 2, 2011 from http://www.elboricua.com/AfroBorinquen_Culture.html.
This is an article from the publication " El Boriqua: A monthy bilingual cultural publication for Puerto Ricans". This article discusses the history of people of African decent in Puerto Rico and some of the changes that this population caused in the culture and language of Puerto Rico, focusing on how the special dialect of the slaves changed the sound of colloquial Puerto Rican Spanish. The publication home site also includes links for various cultural items from Puerto Rico, including music and food.
History of Puerto Rican Food. Retrieved Feb 2, 2011 from http://www.elboricua.com/food_history.html.
This article discusses how the cuisines of the Spanish, Taino, and African populations in Puerto Rico contributed ingredients and cooking methods that helped to form modern Puerto Rican cuisine.
http://cuban-food-usa.com/philly_tierra.html
This is a review of Tierra Colombiana written by three chefs and restaurateurs from Miami who specialize in Latin Food. It gives a good overview of what to expect from the place and the authenticity of the cuisine.
Teacher Resources
languagelinks2006.com
American Association of Teachers of Spanish and Portuguese. http://www.aatsp.org A professional teacher organization for teachers of Spanish and Portuguese from Kindergarten to post-secondary levels.